Butternut Squash Soup

I love fall. As soon as September hits, all I can think about is cooking warm and comforting foods. I especially love soup for a meal. Generally the ‘men’ don’t like soup; but they really loved this! This is a really easy meal to make with very little effort and a great end result. The toughest part is the preparation of the squash. I made this on a weeknight, but on weekends I would definitely roast the squash- it gives it a wonderful flavor.

I used only butternut squash for this soup, but it would taste great with a combination of all the lovely squash available right now.

In a large saucepan, heat butter and olive oil. Chop onion and garlic and sauté until tender; about 5 minutes. Add chopped squash and sauté with onions and garlic another 1-2 minutes. Add the chicken broth. You may need a little more or less depending on the size of your squash, it should cover the squash. Let simmer on medium until tender about 20 -25 minutes.

With an immersion blender blend everything until smooth. Add the heavy cream and cook for another 3-5 minutes. During that time add your seasoning. I found that I needed more salt than I would normally expect to use due to the fact that butternut squash is so sweet. Season to your liking. The cayenne does not add heat in such a small quantity but really brings out the flavor and sweetness of the squash. I highly urge you to try it.

Thanks! I added just a small amount of cream to the center of the bowl and swirled it with a spoon.

Anonymous

the soup looks fantastic! how do you get the pretty swirl on top?

Meet Jessica

Hi and welcome to Portuguese Girl Cooks. I'm Jessica, avid baker, and picture taker. Wife, and Mom living in Canada. Here you will find a mix of sweet and savoury recipes from scratch sure to get you drooling. Enjoy! More about Me….

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